Light, refreshing, and incredibly satisfying, these Tuna Salad Lettuce Wraps make an ideal low-carb lunch or easy dinner. Featuring tender tuna mixed with a tangy, creamy dressing and tucked into crisp lettuce leaves, this recipe is both quick to prepare and wonderfully flavorful.
Why You’ll Love This Recipe
These lettuce wraps offer a nutritious and balanced meal without feeling heavy. The combination of tuna, fresh vegetables, capers, and a lemony dressing delivers brightness and richness in every bite. They’re perfect for meal prep, require no cooking, and can be customized to your taste. Plus, they’re naturally low-carb and suitable for a wide variety of diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
two 5 oz cans canned tuna, drained
1/4 cup mayo
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice, divided
1/2 teaspoon celery seed
salt to taste
2 tablespoons dill pickle relish
2 tablespoons capers
1/4 cup thinly sliced green onions
8 large Romaine lettuce leaves, washed and dried
1 cup chopped cherry tomatoes (optional)
1 large avocado, chopped small (optional)
Directions
Drain the canned tuna thoroughly using a fine-mesh strainer.
In a mixing bowl, whisk together the mayo, Dijon mustard, 1 tablespoon of lemon juice, celery seed, and salt.
Chop the cherry tomatoes and avocado. Slice the green onions.
Toss the avocado with the remaining 1 tablespoon of lemon juice, then fold in the tomatoes.
Place the drained tuna in a clean bowl. Stir in the prepared dressing until fully incorporated.
Add the dill pickle relish, capers, and green onions to the tuna mixture and combine well.
Separate and wash the lettuce leaves, patting or spinning them dry.
Spoon about two generous tablespoons of the tuna salad into each lettuce leaf.
Top with the tomato-avocado mixture and serve immediately.
Servings and timing
This recipe makes 4 servings (2 lettuce wraps per serving).
Estimated prep time: about 15 minutes.
Variations
Use lime juice instead of lemon for a zestier flavor.
Substitute butter lettuce or iceberg lettuce if Romaine isn’t available.
Add diced cucumber for extra crunch.
Mix in chopped herbs such as parsley or dill for a fresh twist.
Add a pinch of chili flakes for light heat.
Storage/Reheating
Store the tuna mixture in an airtight container in the refrigerator for up to 3 days.
Keep the lettuce leaves, avocado, and tomatoes separate until ready to serve for maximum freshness.
This recipe is served cold and does not require reheating.
FAQs
How can I prevent the lettuce wraps from becoming soggy?
Keep the tuna mixture separate until serving and ensure the lettuce is fully dry.
Can I make the tuna mixture ahead of time?
Yes, it keeps well for up to 3 days in the refrigerator.
What type of tuna works best?
Tuna packed in olive oil provides rich flavor, but water-packed tuna also works.
Can I omit the avocado and tomatoes?
Yes, they’re optional and the wraps taste great without them.
Are these wraps keto-friendly?
Yes. To reduce carbs further, simply use less tomato or omit it.
What other lettuce varieties can I use?
Iceberg, butter lettuce, or little gem lettuce all work well.
Can I use canned salmon instead of tuna?
Yes, canned salmon can be substituted with great results.
How do I store leftover lettuce?
Store washed leaves wrapped in paper towels inside a container to keep them crisp.
Can I double the recipe?
Absolutely. Just scale the ingredients evenly.
Are capers essential?
They add tanginess, but you can omit them if preferred.
Conclusion
These Tuna Salad Lettuce Wraps offer the perfect balance of freshness, flavor, and simplicity. With minimal preparation and customizable ingredients, they make an excellent option for quick lunches, light dinners, or healthy meal prep. Enjoy them as a refreshing and wholesome alternative to traditional sandwiches.
These Tuna Salad Lettuce Wraps are a fresh, light, and flavorful low-carb option made with tender tuna, creamy dressing, and crisp lettuce. Ideal for quick lunches or easy dinners with no cooking required.
Ingredients
Two 5 oz cans canned tuna, drained
1/4 cup mayo
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice, divided
1/2 teaspoon celery seed
Salt to taste
2 tablespoons dill pickle relish
2 tablespoons capers
1/4 cup thinly sliced green onions
8 large Romaine lettuce leaves, washed and dried
1 cup chopped cherry tomatoes (optional)
1 large avocado, chopped small (optional)
Instructions
Drain the canned tuna thoroughly using a fine-mesh strainer.
In a mixing bowl, whisk together the mayo, Dijon mustard, 1 tablespoon of lemon juice, celery seed, and salt.
Chop the cherry tomatoes and avocado. Slice the green onions.
Toss the avocado with the remaining 1 tablespoon of lemon juice, then fold in the tomatoes.
Place the drained tuna in a clean bowl. Stir in the prepared dressing until fully incorporated.
Add the dill pickle relish, capers, and green onions to the tuna mixture and combine well.
Separate and wash the lettuce leaves, patting or spinning them dry.
Spoon about two generous tablespoons of the tuna salad into each lettuce leaf.
Top with the tomato-avocado mixture and serve immediately.
Notes
Use lime juice instead of lemon for a different citrus flavor.
Try butter lettuce or iceberg as alternatives to Romaine.
Add diced cucumber for extra crunch.
Mix in fresh herbs like dill or parsley for brightness.
Top with chili flakes or hot sauce for a spicy kick.
Store tuna mixture separately and assemble wraps when ready to eat.
